Grab a cup of coffee and enjoy this decedent sweet treat made with gluten and dairy free ingredients!
The cake is so moist and fluffy, you’d never know it’s gluten free, made with almond and oat flour, two of my favorite flours to bake with. You have to try this one, especially if you’re a cinnamon lover like me!
Best Ever Healthier Crumb Cake
12
squares15
minutes30
minutes45
minutesIngredients
- Cake
2 cups 2 almond flour
1/3 cup 1/3 oat flour (coconut flour works too)
1/3 cup 1/3 cup coconut oil, melted & cooled
1/2 cup 1/2 maple syrup
2 2 eggs, room temperature
1 tsp 1 vanilla extract
1 tsp 1 cinnamon
1/2 tsp 1/2 baking soda
1/4 tsp 1/4 salt
- Crumble Topping
3 tbsp 3 coconut oil, softened (not melted)
1/4 cup 1/4 light brown sugar
2 tbsp 2 coconut sugar
1 tbsp 1 cinnamon
1/4 cup 1/4 almond, oat or coconut flour
- Optional Glaze
1/2 cup 1/2 powdered sugar
1 tbsp 1 almond milk
Directions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper. Make the sheets long enough so they’re hanging over the sides, allowing for easier removal after baking
- Make the cake: in a large bowl, whisk eggs, coconut oil, maple syrup and vanilla extract until smooth.
- To the same bowl, add almond flour, oat flour, cinnamon, baking soda & salt. Mix until combined. Pour into to the lined baking dish.
- Make your crumble topping: in a small bowl, mix coconut oil, light brown sugar, coconut sugar, cinnamon and flour with a fork until crumbly
- Sprinkle crumble evenly on top of your cake batter-filled dish.
- Bake for 30-35 minutes, or until the top is golden brown & a toothpick comes out clean.
- Store in an airtight container at room temperature for up to 5 days
Recipe Video
